Candies, SYMPHONY Milk Chocolate Bar
Whole food · Sweets
Photo: Wikipedia
The Symphony Milk Chocolate Bar is a classic American candy bar celebrated for its smooth, creamy texture and rich, sweet milk chocolate flavor. With a substantial 30.57g of fat and 53.96g of sugar per 100g, it delivers a dense, indulgent experience that melts slowly on the tongue. It is a high-energy treat, providing 531 kcal per 100g, making it a powerful source of quick calories.
Calorie split: 6% protein · 43% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People love the Symphony bar for its signature creamy, melt-in-your-mouth texture and the comforting, familiar taste of high-quality milk chocolate. It's a versatile treat, perfect for a standalone snack or as a component in desserts and baking.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (53.96g per 100g) can cause rapid blood-sugar spikes, making it a poor choice for those managing diabetes or insulin resistance. To counteract this, pair a small portion with a source of protein or fat (like nuts or Greek yogurt) to slow sugar absorption, and practice strict portion control by sticking to a single, small square.
Key benefits
- Quick source of energy from carbohydrates and fats
- Contains a modest amount of protein (8.51g per 100g)
- Provides a rich, satisfying sensory experience
- Easy to portion for a quick treat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Symphony bar was first introduced in 1989 by Hershey's as a premium, creamier alternative to its standard milk chocolate bar, featuring a higher milk content and a smoother texture.
Full nutrition (USDA data · scales with serving)
| Water | 0.94 g |
| Energy | 531 kcal |
| Energy | 2222 kj |
| Protein | 8.5 g |
| Total lipid (fat) | 30.6 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 58.0 g |
| Fiber, total dietary | 1.7 g |
| Total Sugars | 54.0 g |
| Calcium, Ca | 251 mg |
| Iron, Fe | 0.91 mg |
| Phosphorus, P | 206 mg |
| Potassium, K | 438 mg |
| Sodium, Na | 101 mg |
| Vitamin C, total ascorbic acid | 2.2 mg |
| Vitamin A, IU | 229 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 18.3 g |
| Fatty acids, total monounsaturated | 7.9 g |
| Fatty acids, total polyunsaturated | 0.69 g |
| Cholesterol | 24.0 mg |
Amino acid profile (per 100g)
Estimated from Candies, honey-combed, with peanut butter — USDA does not publish this profile for Candies.
| Tryptophan | 0.09 g |
| Threonine | 0.21 g |
| Isoleucine | 0.24 g |
| Leucine | 0.61 g |
| Lysine | 0.27 g |
| Methionine | 0.10 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.47 g |
| Tyrosine | 0.33 g |
| Valine | 0.31 g |
| Arginine | 1.1 g |
| Histidine | 0.22 g |
| Alanine | 0.36 g |
| Aspartic acid | 1.2 g |
| Glutamic acid | 2.0 g |
| Glycine | 0.56 g |
| Proline | 0.55 g |
| Serine | 0.58 g |
FAQ
Is the Symphony bar different from a regular Hershey's bar?
Yes, the Symphony bar is formulated with a higher milk content and a smoother, creamier texture compared to the standard Hershey's Milk Chocolate Bar.
Can I use Symphony chocolate in baking?
Absolutely. It melts well and is excellent for cookies, brownies, or as a topping for cakes and desserts, adding a rich, creamy flavor.
How should I store the Symphony bar?
Store it in a cool, dry place away from direct sunlight. For longer storage, keep it in the refrigerator, but let it come to room temperature before eating for the best texture and flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 5.31 kcal/g · 6% calories from protein · 1.7 g fiber · 54.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.23 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.